Table of contents
Ingredients (4 people):
- 2 sheets of puff pastry
- 1 shortcrust pastry or shortcrust pastry sheet
- 200 g veal minced beef
- 75 g fresh chorizo (without skin)
- 75 g fresh bacon
- 2 eggs
- 50 ml of white wine
- salt
- pepper
- flour
- parsley
Elaboration of the recipe Murcian meat pie by Karlos Arguiñano:
Put a saucepan to heat, add the eggs and cook them. Remove, cool, peel and chop and set aside. shortcrust pastry and with the help of the molds, cut 4 circles (a little larger than the molds) of short pastry Cover the molds and set aside.
Put the meat in a bowl and season with salt and pepper. Pour in the wine, mix well and distribute the meat in the 4 molds (covered with shortcrust pastry). Divide the meat among the 4 molds. on top of the fresh chorizo sausage and sliced bacon in small cubes. half a chopped egg in each one.
Extends a flaky pastry Unscrew the other one and sheet and place it on top (Fold them in half and then in half again. Roll it into a cylinder. Remove the corner and cut 4 (2 cm) slices. Sprinkle with the flour on the worktop and roll out each slice to achieve circumferences slightly larger than the molds .
Cover cakes Remove the excess pieces and press the edges a little bit so that the shortcrust pastry and puff pastry to be joined together . Bake them (preheated oven) at 200ºC for 20-25 minutes (heat up and down). serve and decorate the dishes with some parsley leaves.
Tip:
The typical Murcian recipe usually has white morcón, but as it is not easy to find, you can substitute it with some fresh pancetta as we have done.
